7 Root Beer Float Bars on a white platter with colorful licorice candies
5 from 3 votes

Root Beer Float Bars

Makes 16 bars
Author Wendy Sondov


  • ¾ cup unsalted butter room temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 small box instant vanilla pudding mix powder
  • 2 large eggs
  • 2 teaspoons root beer extract or concentrate
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup mini white chocolate chips


  1. Preheat the oven to 350° F. Line an 8” x 8” or 9” x 9” baking pan with parchment paper, leaving an overhang on all four sides.
  2. In the bowl of an electric mixer, cream together the butter and sugars.
  3. Mix in the pudding mix powder.
  4. Add the eggs and root beer extract and mix until combined.
  5. Add the flour and baking soda and mix until incorporated.
  6. Stir in the white chocolate chips.
  7. Press the batter as evenly as possible into the prepared baking pan. Using a sheet of wax paper over the batter, press down to flatten and smooth the top of the bars.
  8. Bake for 20-25 minutes, until a toothpick inserted in the middle, come out clean.
  9. Remove the pan from the oven and cool for 20 minutes.
  10. Use the parchment overhang to lift the dough out of the pan and onto a wire rack to cool completely.
  11. Use a serrated knife to cut into 12 bars.
  12. Store at room temperature in an airtight container for up to one week. Wrapping the pan uncut will extend the shelf life for up to 10 days.

Packing Tips

Wrap individual bars in plastic wrap. Stack the wrapped bars in a freezer weight ziplock bag. For long shipping times, use plastic wrap to wrap the entire pan of bars uncut. Place the wrapped square in a freezer weight ziplock bag or vacuum seal.